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Pumpkin Quinoa Cakes

on April 1, 2012

These beauties are so simple to make and are great as an appy or on top of a crisp green salad.

Ingredients:  1 can of pumpkin, 2c cooked quinoa, 1 lemon, chives, 1 egg (optional – you could also use a ‘flax egg’!), 3tbsp gf flour

Turn your oven onto a moderate temperature….

Mix pumpkin and quinoa together in a bowl…add the zest and juice of half a lemon, 6 chives (chopped), 1 lightly beaten egg and the flour.  Mix well.

We often use this recipe for an appy at Christmas, but if you make the cakes a little larger they are great as a main dish with a salad!

Place your cakes on a cookie sheet (we use parchment paper – easy clean up!) and bake for approximately 20 minutes – flipping once.  The outside of the cake should be crisp.   I top the cakes with a little bit of lemon sour cream and  chive….  YUM!

Happy, healthy eating y’all!

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